Trying to Get Thin Mints

I have been making all kinds of keto friendly food and trying to get out of my shell with food. I could literally eat chicken or turkey with coconut oil and veggies all of the time and be fine, but I know that is boring for my family, so I have been trying new delicious things.

I actually have quite a bit of back log right now as I have been trying so many things! Occasionally I forget to take pictures, but I never share a recipe that we don't love. This particular recipe came about during Girl Scout cookie season. While we DID order 6 boxes of cookies and put most of them in the freezer, I found myself attacking a full sleeve of cookies late one night, cookie monster style,and later hating myself as I instantly gained that 5 pounds of glycogen weight back.

The next day, I thought to myself, there has to be an option for me (and my sister)! I texted my sister, asking for cookie ideas and she sent over a recipe that we were able to manipulate into a pretty good cookie base. Then we went on to imagine a coating and decided to throw in some mint - what did it sound like? Thin Mints. Thus, we have coined them "Trying to Get Thin" Mints.

Here are the basics on the recipe:


For the cookies

• 45g (1.5oz) Hershey's Unsweetened Cocoa Powder
• 25g (1 oz) Splenda Baking Sweetener (or granulated sugar free sweetener of your choice)
• 60g (2oz) unsalted butter, softened at room temperature
• 60g (2oz) cream cheese
• 2 large eggs
• 1 tsp vanilla extract

For the coating

• 1/8 teaspoon peppermint extract
• 1 tbsp. organic coconut oil
• 4 tbsp. Hershey's Sugar Free Chocolate Chips

Instructions

Cookies

• Preheat oven to 375 F
• Mix cream cheese with Splenda/granulated sweetener and blend until smooth
• Lightly beat the eggs and mix with softened butter and vanilla extract
• Add the egg mixture to cream cheese and mix well until no lumps
• Gently fold in cocoa powder
• Line a baking tray with parchment
• Load up mixture into a pastry bag and pipe out into small rounds. (They do not change much in size while baking so try to get them into a shape you like.)
• Bake for 10-15 minutes but check frequently
• Let cool completely and work on the coating!

Coating

• Combine all ingredients in a microwave safe bowl. Microwave for 10 seconds and stir. 
• Repeat until all of the mixture is liquid
• To coat - using two forks drop each cookie into the liquid, flip, and place on a wire rack or parchment paper lined cookie sheet.

Piping the mixture out worked the best for us although the cookies started out looking like poop emojis. We couldn't help but laugh at them and hope they turned out ok! In actuality, they do flatten out a little bit and no, we didn't end up with little poop pile shaped cookies, although that would have been even more hilarious. 

That's my little sister and BFF, Ginnie! This is when we started calling them little poops. LOL. Thank goodness they didn't stay like this. 

We found that the coating was a little lose and did not harden when left out (probably because of the coconut oil) however, we placed our entire rack of cookies in the fridge for a few hours and they were magical. Just sweet enough, not too sweet, not the bitter taste of too much calorie free sweetener, but good. The mint made it everything. We will certainly do it again, and tweak the topping and see if that yields better results. My suggestion would be to go for 2 teaspoons of the coconut oil rather than a full tablespoon, but we have not tested it yet. 

As always, let me know what you think! Subscribe to stay connected and follow us on Facebook for the day to day fun of being me! xoxo